Aloo Chop

Instructions

1. Cook the Potatoes: Rinse 600g of potatoes well to remove any dust or dirt. Place them in a pot, cover with hot water, and bring to a boil. Once boiling, reduce the heat to medium, partially cover, and let them cook for about 20 minutes or until fork tender. Don't overcook; they should be soft but not mushy.
2. Prepare the Batter: In a bowl, combine 1 cup of chickpea flour, ½ cup of rice flour, ½ tsp turmeric powder, 1 tsp chili powder, and 1 tsp carom seeds (optional). Gradually add water while whisking until you get a smooth, pourable consistency.
3. Prepare the Potato Filling: Once the potatoes are cool enough to handle, peel them and transfer to a large mixing bowl. Add 1 finely chopped medium red onion, 2 finely chopped green chilies, 2 minced cloves of garlic, a handful of chopped fresh coriander, ¼ tsp turmeric powder, 1 tsp roasted cumin powder, 1 tsp mild chili powder, 1 tsp chaat masala, Himalayan salt to taste, and 1 tbsp of oil. Mix well with clean hands or gloves until well combined but still a bit chunky.
4. Shape the Aloo Chops: Grease your hands with a little oil, take a portion of the potato mixture, roll it into a ball, then flatten into a patty. Repeat with the remaining mixture.
5. Fry the Aloo Chops: Heat oil in a deep pan to 165-175°C (320-340°F). Dip each patty into the batter, let the excess batter drip off, then gently place it in the hot oil. Fry in batches for about 4-5 minutes, flipping occasionally, until golden and crispy. Drain on paper towels.